YIELD: 24 servings
2/3 cup olive oil
6 cups sweet potato or yam, minced
4 cups red onion, minced
2 cups green pepper, minced
1/3 cup fresh ginger, peeled, minced
2 Tbsps. garlic, minced
12 cups long grain white rice, cooked
4 cups black beans, canned, rinsed, drained
2 small jalapeno peppers, roasted, seeded, minced
2 Tbsps. curry powder
2 tsps. allspice
2 cups mango, cut into chunks
- Heat oil in large sautè pan. Add sweet potato, onion, green pepper, ginger and garlic. Sautè until vegetables are tender.
- Add rice, beans, jalapeno, curry and allspice to vegetable mix. Stir to combine.
- Add mango chunks, stir gently to combine.
Recipe and photo from USA Rice